Teri over at Grain-Free Foodies has a lot of great GAPS-friendly recipes. I don’t remember how I came across this recipe, Strawberry Shortcake… maybe she mentioned it on the list. Anyway, I decided I wanted to try it since I had all the ingredients on hand.
I was surprised at how thin the batter was… and I actually followed the recipe exactly.
Here is a photo still in the oven, they are puffed way high:
Here’s a closeup shot:
And now that they have cooled a bit; totally sunk down into shortcakes:
I sliced one pound of strawberries and added one tablespoon of honey [affiliate link] for some extra sweetening.
I thought these were amazingly delicious. My 20 year old said, “These are evil” as he kept eating bites from the plain shortcakes, and then he’d spoon some strawberries onto a piece and eat more. Of course, “evil” translates into a high compliment.
My husband thought they were pretty good. He also commented that they were “really oily” and I used coconut oil for my oil. So… a good way to get some extra fats into someone. My oldest indicated they were good, he finished the sample I gave him.
I’m not sure if they turned out like Teri’s – she did say to slice each shortcake in half crosswise, but these were all concave in the middle, which was actually pretty perfect for filling with the strawberries.
I think I might try a modified version next time, just for fun. I think I’ll half the honey, double the coconut flour [affiliate link] and half the oil. Just to see how they turn out.
If you’re looking for some great GAPS-friendly recipes, take a look over at Grain-Free Foodies. Thanks, Teri!
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